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The accuracy of different methods of fat determination in milk and dairy products (skim-milk, whey, buttermilk, cottage cheese, casein, ice cream).



The accuracy of different methods of fat determination in milk and dairy products (skim-milk, whey, buttermilk, cottage cheese, casein, ice cream).



Prace Inst. Przem. Mlecz 6(2): 45-52



The standard butyrometric method was compared with the gravimetric techniques of Rose-Gottlieb and Schmidt-Bodzynski-Ratzlaff on samples of skim-milk, buttermilk, whey, casein, cottage cheese and ice cream.

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